Description: Emulgent, tightener, powerful structure stabilizer.

Content: Proteins, carrageenan Е-407, emulsifier Е-471, guar gum Е-412.

Chararacteristics: 

1. Considerably increases water binding and emulsifying properties of meat.

2. Decreases losses during the heat treatment.

3. Stabilizes the final product structure.

4. Guarantees fat emulsion stability.

5. Makes the final product easy to cut and bite.

Usage: Complex emulsifying mix Combi AgroMix E-4 is recommended to be used for the production of boiled sausages, small sausages and frankfurters (dosage is 5-20 g/kg of total forcemeat mass), and also as a substitute for the majority of animal proteins at the next ratio: 1 kg of the mix : 20/25 l of water. 

Functional advantages: Emulgent Combi AgroMix E-4 is a complex well balanced mix. The preparation provides a high level of water binding and emulsifying of heterogeneous phases. It can make a stable solid fat emulsion with the ratio 1:25:30. It possesses higher emulsifying capacity than animal proteins.

The preparation allows changes in recipes, meats, fat to nonfat meat ratio, and makes possible raw meat substitution.